Thai Peanut Chicken

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Thai Peanut Chicken

Prep 25 m

Cook 15 m

Ready In 40 m

8 Servings

360 Calories


"This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce."

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  1. 2 cups uncooked white rice

  2. 4 cups water

  3. 3 tablespoons soy sauce

  4. 2 tablespoons creamy peanut butter

  5. 2 teaspoons white wine vinegar

  6. 1/4 teaspoon cayenne pepper

  7. 3 tablespoons olive oil

  8. 4 skinless, boneless chicken breast halves - cut into thin strips

  9. 3 tablespoons chopped garlic

  10. 1 1/2 tablespoons chopped fresh ginger root

  11. 3/4 cup chopped green onions

  12. 2 1/2 cups broccoli florets

  13. 1/3 cup unsalted dry-roasted peanuts


  1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.

  2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

  3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

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